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Natsuko Yamawaki’s Macrobiotic Mediterranean Cooking Class

In Natsuko-san’s cooking class we cooked a variety of mediterranean food such as hummus, falafel, couscous, tabouli, and seafood stew.  Natsuko-san explained how a lot of these foods are very cooling to the body so they are great to eat in the summer.

Natsuko-san used dried chickpeas and soaked them for the hummus and falafel.  I think this is one of the reasons why the hummus and falafel tasted better than the kind you find in stores.  We made hummus by adding all of the ingredients into the mixer. We made two different kinds of hummus, one plain and one with a roasted pepper.  Natsuko-san taught us how to roast a pepper directly on the stove which was so interesting to me.

We made lemon tahini sauce for the falafel.

The food came out great!  I think that it was particularly special because Natsuko-san incorporated some Japanese ingredients such as Ume-su (Plum Vinegar), konbu (Japanese dried Kelp) and Shio-koji (not sure how to translate).

Natsuko-san made us a delicious soy milk dessert with rose water and raspberry sauce.

Erika-chan seemed to really like it too…..

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2 responses to “Natsuko Yamawaki’s Macrobiotic Mediterranean Cooking Class

  • Sakura

    Looking at these pictures makes me hungry! Everything was delicious.
    I bought ume-su and some other organic stuff from the link Natuko-san told us. I’m looking forward to cooking with those ingredients. I just need to buy a blender soon. lol It’s really hot out there. Take care of yourself. 🙂

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